Can you give me a general idea of how many people this recipe can serve?

I haven't tried it yet, but I'm thinking of making it for a party I'm having this weekend.

Serving sizes are almost always posted at the bottom of each recipe just above the recipe summary table(s). Servings given are usually for main courses (recipes will stretch if served as an appetizer). Tony, the author of this recipe, says it will serve 6.

I am entering this chili in contest in Canada and I'm pretty sure it's the hands down bring home the trophy chili. I will be making a double batch and want to know if 2 beers should be used since I am doubling everything. Being Canadian doubling the last beer while it simmers is a no brainer. But I not sure about doubling the beer to de-glaze.

the beer is used to deglaze the pan - and then reduced. so 'double the liquid' qty is not needed in the final recipe.

since it's reduced, one presumes the beer 'solids' would add a bit to the flavor, hence one beer only might lack some in that department - but most of the flavor from the deglaze is likely to come off the pan.

I'm making this for a chili cookoff tomorrow. I've just found the recipe and have not tried it yet. Any suggestions???? Sounds good and I work with a lot of engineers so maybe this will be the winner. I haven't won for over 10 years (won twice before) so it's my year

well, perhaps a prototype would have been in order - doesn't sound like you've got time for that.

rather a lot of the nitpick differences between good and 'a winner' boils down to ingredients (hot sauce is not "hot sauce" - they all taste slightly different...) and technique (how browned is browned...)

so basically with no opportunity to "try then adjust" - give a go and good luck!

Thank you for this site and this recipe! I have made many of your recipes, all have been great, but this one totally ROCKED. I used the pinto beans, otherwise, followed it pretty much to the letter and it was AWESOME!! Thank you!

I have also used this recipe and tied for first place in a Chile Cook Off. The one thing I have found that works great in any Chile is the addition of Garbanzo beans (Chic Peas). These beans add a nice contrast to the otherwise mushy texture.

So I made the recipe for a superbowl chili cookoff contest with my friend and this recipe won by a landslide. It is so good with the perfect amout of heat. Love it! Thanks for the recipe and the title Chili Queen

I've now made this amazing chili for the last three years. It has not only won my heart but also the hearts of everyone who tastes it. In any chili contest this recipe stands alone. I do substitute and modify some. Franks buffalo sauce is a great substitute for heat. I hope everyone else enjoys!

As engineerstudent mentioned, you want to make sure you use a beer that's not too hoppy. Google 'Beer Styles – IBU Chart' for a good graph of bitterness by beer style. I used a Schlenkerla Rauchbier Märzen, which is a German smoked beer that has a low IBU and an amazing smoky taste. Highly recommended.

Just made this tonight for a Superbowl party/chili cook-off. I added a can each of kidney and black beans and doubled the hot sauce. The heat was perfect and it tasted oh so delicious topped with bleu cheese crumbles and some scallions!

I won the cook-off in a landslide vote, so add another award to this awesome recipe's string of victories!